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Roast potatoes, parsnips & carrots

Serves 6


1.2 kg potatoes
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs of fresh rosemary
olive oil



  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
  3. Put the potatoes and carrots into a large pan of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
  4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
  5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to rough them up like this if you want them to have all those lovely crispy bits when they’re cooked.
  6. Put a large roasting tray over a medium heat and either add a generous amount of olive oil or, our favourite, goose fat and add the garlic and rosemary.
  7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer.
  8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast

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